Casa de Leona
Bed and Breakfast

Uvalde, Texas

Specialty Recipe

Southwestern Chile Rellenos

Ingredients:

One 15-ounce block Monterey Jack Cheese, grated

One 15-ounce block cheddar cheese, grated

One 7-ounce can green chile peppers, drained and chopped

4 eggs

1 can Pet evaporated milk

4 Tablespoons flour

Picante Sauce

Grate cheeses and set aside. Beat eggs in small bowl. Add milk and mix well. Add flour and mix well again. Grease a 9 x 13-inch glass dish and layer the bottom with cheddar cheese. Top with chopped green chiles. Spread Monterey Jack cheese over chiles. Pour egg mixture over all and bake at 375 degrees or until lightly browned and puffed. Top with picante sauce at table and according to individual taste. Individual souffle cups can be used instead of glass dish.

Serves: 6 to 8

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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